Recipe:For 2 Ingredients: Dough:
*extra flour for bench Filling:
Equipment:
| Method-dough:
Method for filling:
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CHEMICAL REACTION: CARAMELISATION
Caramelisation is the oxidation of sucrose (or sugar) which occurs in three types of sugars.
Caramelisation is a non-enzymatic browning process and only requires heat and sugar. Over time, sugar molecules break down into volatile compounds that release a certain aroma and colour. The volatile compounds that are released during the process produce three unique characteristics of caramelisation. Flavour, colour and smell. Caramelisation will occur in a temperature over 120° or more.
The food in this recipe that caramelisation occurs in is the brown sugar that melts into a yummy filling for the dough
Other foods that use caramelisation include:
Caramelisation is the oxidation of sucrose (or sugar) which occurs in three types of sugars.
- Glucose
- Fructose
- Sucrose
Caramelisation is a non-enzymatic browning process and only requires heat and sugar. Over time, sugar molecules break down into volatile compounds that release a certain aroma and colour. The volatile compounds that are released during the process produce three unique characteristics of caramelisation. Flavour, colour and smell. Caramelisation will occur in a temperature over 120° or more.
The food in this recipe that caramelisation occurs in is the brown sugar that melts into a yummy filling for the dough
Other foods that use caramelisation include:
- Caramel apples
- Caramelised onions
- Honey carrots